Ingredients:

  • 1 can (10.5 oz) Campbell's Cream of Mushroom Soup
  • 1/2 cup whole or semi-skimmed milk
  • 1 teaspoon soy sauce or Worcestershire Sauce
  • 1/4 teaspoon freshly ground black pepper
  • 4 cans (14.5 oz each) canned cut green beans, well-drained
  • 1 container (6 oz) French fried onions (divided)

Instructions:

  1. Preheat oven to 350°F / 175°C / Gas Mark 4. Lightly grease the 9x13 inch casserole dish.
  2. Open all four cans of green beans. Transfer them to a colander and shake vigorously to remove as much liquid as possible. Ensure they are well-drained to prevent a watery casserole.
  3. In the large mixing bowl, combine the can of Cream of Mushroom Soup, milk, soy sauce, and black pepper. Whisk until the mixture is smooth and uniform.
  4. Add the well-drained green beans to the creamy soup mixture. Stir gently until all beans are fully coated.
  5. Measure out the container of French fried onions. Gently fold half (approx. 3 oz / 85g) of the onions into the green bean mixture. Save the remaining half for the topping.
  6. Pour the entire mixture into the prepared casserole dish and spread it evenly.
  7. Bake the casserole for 25 minutes until the mixture is hot and bubbling around the edges.
  8. Remove the casserole from the oven. Sprinkle the remaining half of the French fried onions evenly over the top of the hot mixture.
  9. Return the casserole to the oven, uncovered, and bake for an additional 5 to 8 minutes until the onions are golden brown and crisp.
  10. Remove the casserole from the oven. Let it rest for 5 minutes before serving to allow the sauce to set slightly.